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Health-care mulberry fruit vinegar beverage

A technology for mulberry fruit vinegar and beverages, which is applied in the preparation of vinegar, food ingredients containing natural extracts, biochemical equipment and methods, etc., can solve the problem of backward research on fruit vinegar fermentation technology and equipment, low processing and transformation capacity, and low production efficiency. and other problems to achieve the effect of enhancing immunity and antiviral ability, promoting gastrointestinal motility, and killing germs

Inactive Publication Date: 2018-09-07
FOSHAN TUIQI AGRI RES INST GENERAL PARTNERSHIP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Our country is rich in fruit resources, but the processing and transformation capacity is low. Due to the production season, the fruits are often "rotten in peak season and broken in off-season", resulting in a lot of waste of resources
my country's research on fruit vinegar fermentation technology and equipment is relatively backward, with low production efficiency and high cost

Method used

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  • Health-care mulberry fruit vinegar beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A health-care mulberry vinegar beverage, which is composed of the following raw materials in parts by weight: 10 parts of mulberry vinegar, 6 parts of apple vinegar, 4 parts of kumquat vinegar, 2 parts of sour plum juice, 1 part of cherry juice, 0.01 part of malic acid, white 8 parts of sugar, 2 parts of honey, 0.1 part of sodium chloride, and 100 parts of water.

[0037] The preparation method of described mulberry vinegar is:

[0038] a. Wash the mulberry fruit, break the skin, and add 60mg / L sodium sulfite solution to inhibit bacteria;

[0039] b. Add white sugar to adjust the sweetness of the jam to 15%, and use citric acid to adjust the acidity to 6g / L;

[0040] c. Inoculate dry yeast, the inoculum amount is 0.1%, ferment at 37°C, filter and clarify, and then inoculate acetic acid bacteria, the inoculum amount is 10%, shake the flask at 30°C until the acidity does not rise, add after high temperature sterilization Chitosan is clarified to obtain mulberry vinegar....

Embodiment 2

[0053] Preferably, it consists of the following raw materials in parts by weight: 15 parts of mulberry vinegar, 7 parts of apple vinegar, 4.5 parts of kumquat vinegar, 3 parts of sour plum juice, 1.5 parts of cherry juice, 0.015 parts of malic acid, 8.5 parts of white sugar, honey 2.5 parts, 0.12 parts of sodium chloride, and 100 parts of water.

Embodiment 3

[0055] Preferably, 20 parts of mulberry vinegar, 8 parts of apple vinegar, 5 parts of kumquat vinegar, 4 parts of plum juice, 2 parts of cherry juice, 0.02 parts of malic acid, 9 parts of white sugar, 3 parts of honey, and 0.13 parts of sodium chloride , water to 100 parts.

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Abstract

The invention relates to the field of deep processing of agricultural products, in particular to a health-care mulberry fruit vinegar beverage. The beverage is composed of the following raw materialsin parts by weight: 10 to 30 parts of mulberry fruit vinegar, 6 to 10 parts of apple vinegar, 4 to 6 parts of kumquat vinegar, 2 to 6 parts of dark plum juice, 1 to 3 parts of cherry juice, 0.01 to 0.03 part of malic acid, 8 to 10 parts of white granulated sugar, 2 to 4 parts of honey, 0.1 to 0.15 part of sodium chloride and the balance of water to 100 parts. The beverage contains rich amino acids, vitamins and the like essential for human body, and long-term drinking of the beverage has the effects of enhancing immunity and anti-virus ability of human body, improving digestive system, reducing cholesterol, improving respiratory system, promoting gastrointestinal motility, beautifying skins and resisting aging.

Description

technical field [0001] The invention relates to the field of deep processing of agricultural products, in particular to a health-care mulberry vinegar drink. Background technique [0002] Mulberry, also known as mulberry, is the fruit of the perennial woody plant mulberry of the genus Moraceae, oval, 1-3 cm long, and the surface is not smooth. Traditional Chinese medicine believes that mulberries have the effects of nourishing yin and blood, promoting body fluid and moistening lungs, clearing liver and improving eyesight, moistening intestines and laxatives, calming the nerves and calming the soul. Modern medical research shows that the nutritional and health functions of mulberry fruit are mainly to enhance the immune function of the human body, promote the growth of hematopoietic cells, increase the weight of the spleen, enhance the hemolysin reaction, and prevent human arteriosclerosis, bone and joint sclerosis, Promote metabolism. [0003] Fruit vinegar is a kind of so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/105C12J1/04C12R1/865
CPCA23L2/02A23L2/52A23L2/60A23L33/105A23V2002/00C12J1/04A23V2200/30A23V2250/21A23V2250/044A23V2250/628
Inventor 不公告发明人
Owner FOSHAN TUIQI AGRI RES INST GENERAL PARTNERSHIP
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